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Cook the Book: Chicken with Nutmeg

This recipe features a whole organic chicken roasted with fresh nutmeg, lemon, and savory prosciutto. Deglazing the pan with white wine creates a rich, aromatic pan sauce. It's an elegant, flavorful main course highlighting simple, quality ingredients for profound taste.
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Servings: 4 people
Course: lunch/dinner
Cuisine: French
Calories: 3161
Ingredients Equipment Method Notes

Ingredients
  

Main
  • One 4 pound organic chicken
  • 1 lemon
  • 1/2 whole nutmeg
  • 4 slices prosciutto
  • 1/2 cup white wine
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

Equipment

  • 1 Roasting Pan Heavy-bottomed for even heat distribution
  • 1 Microplane Grater For fresh nutmeg and lemon zest
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Tongs For safely handling hot chicken

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thoroughly dry with paper towels. Season generously inside and out with salt and freshly ground black pepper.
  3. Grate half a whole nutmeg and rub it inside the chicken cavity. Quarter the lemon and place it inside the cavity.
  4. Heat a heavy-bottomed roasting pan or oven-safe skillet over medium-high heat with a drizzle of extra-virgin olive oil.
  5. Place the prosciutto slices in the hot pan and cook until crisp. Remove and set aside.
  6. Add the chicken to the pan, breast-side down, and sear until golden brown (about 8-10 minutes). Flip and sear all sides for even browning.
  7. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
  8. Transfer the pan to the preheated oven and roast for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh.
  9. Remove chicken from oven, transfer to a cutting board, tent with foil, and rest for 10-15 minutes.
  10. While the chicken rests, simmer the pan drippings briefly on the stovetop to reduce slightly. Carve the chicken, garnish with crumbled prosciutto, and serve with the pan sauce.

Notes

For optimal flavor, always use freshly grated nutmeg; its aromatic depth far surpasses pre-ground. When preparing the chicken, ensure it's thoroughly patted dry before searing to achieve a crispy skin. Trussing the chicken is recommended for even cooking, preventing the breast from drying out while the legs finish. The prosciutto not only infuses a salty, savory note but also renders fat, contributing to a richer pan sauce. Don't discard the pan drippings; deglaze with the white wine to capture all the flavorful fond, which will form the basis of a simple yet elegant sauce. A high initial oven temperature helps crisp the skin, then reducing it ensures the chicken cooks through without burning. Serve with a squeeze of fresh lemon to brighten the dish.